Although I’m not always necessarily chomping at the bit to annihilate a plate of pasta on a hot summer night, it’s nearly impossible for me to quell my cravings for Italian cuisine. I can’t go a couple days without having it, especially since it’s my boyfriend’s specialty. He has a knack for whipping up the most amazing dishes out of (what looks like to me) a completely parched pantry. This perfectly light gnocchi was no exception, and I was thoroughly surprised at how flavorful it was without any sauces or cheese. For all you adults, I suggest adding a medium-bodied Pino Gris or Sangiovese, depending on whether your tongue leans towards white or red wines.
Mushroom & Pea Pan-Fried Gnocchi
• 2 tablespoons garlic
• 4-6 tablespoons olive oil
• 1 small onion
• 8-10 shitake mushrooms
• 7-10 large crimini mushrooms
• ½ cup peas
• 2 cups vegetable stock
• Crushed red pepper
• 1 handful basil (16-20 leaves)
• 1 package gnocchi
1. Dice garlic and onion. Add to skillet and begin to sauté.
2. Meanwhile, dice shitake and crimini mushrooms. When onions begin to sweat, add mushrooms, and sauté for 3-5 minutes.
3. Add 2 cups vegetable stock. Bring to boil and then reduce to a heavy simmer.
4. Boil and prepare gnocchi as package recommends.
5. When vegetable stock is almost fully evaporated, add ½ cup peas, remove from heat, and set aside.
6. Wipe out skillet and add 2 tablespoons olive oil and bring up to temperature. Add gnocchi and sauté until golden brown. Add chopped basil to skillet and sauté for 2 – 3 more minutes.
7. Add mushroom mixture to gnocchi and sauté for 2-3 more minutes or until everything is up to temperature. Add salt and pepper to taste.
And last but not least, chow down!
Let us know how your gnocchi goes in the comments below.
Big thanks to my amazing boyfriend & the best cook I know, Ben. ♥